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New baker here!

New baker here!

Hey all, just joined not too long ago. I've been baking for some time now. Have worked at Della Fattoria in CA and Wheatfields in KS with Thom Leonard. Tons of great learning. Currently working at a restaurant in DC with their exceptional bread program. Also like to make lots of bread at home.

Here's a shot of one of my latest (all sourdoughs). It's a mix of AP, whole wheat and rye. Retarded overnight and baked in my Lodge cast iron pot (recipe is mostly just a tweaked version of Tartine's Country White):

One last one for ya'll today. A multigrain with a boat load of: sesame, pumpkin, sunflower seeds, steel cut oats, and corn meal. About 40% whole wheat, the remainder AP. Made a soaker for the seeds. Should have heeded my boss's warning of using a higher gluten flour but didn't. The dough was a mess to work with and the seeds really cut the gluten like nuts. Did many, many folds but handling it was a pain for the final shape. Did a small retarding of it but baked it same day. It's dense and extremely hearty but very tasty! Next time I'll opt for less of a soaker and the use of bread flour.

Here's a picture of our bread basket we serve to everyone at the restaurant (Le Diplomate, Washington, DC):

There's a baguette (poolish based), cranberry walnut and a wheat rye. The latter two are all levain based. We bake bread throughout service so no one is getting a loaf (sourdough included) that is more than a couple hours out of the oven.

I like the look of your baking, dreadnatty08, and that bread your restaurant serves looks great. I was just wondering though - is that whipped butter you're serving with it or a decent French (or other) proper butter?

Some everything bagels with a portion of levain. I've gotten into the groove of making a pretty large batch (about 12), freezing them after a few hours in the fridge and then give them ~16hours in the fridge before baking. Works well and get to have fresh bagels each morning.

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